Grilled Spring Vegetables

Fresh herbs and fresh veggies? What could be better!

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8

Herb Butter

1/4
cup butter or margarine, melted
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
tablespoon chopped fresh chives

Vegetables

1
pound asparagus
1
pound green beans
1/2
pound mushrooms, cut in half
1/4
cup chopped walnuts

  • 1 Heat coals or gas grill for direct heat.
  • 2 In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.
  • 3 Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.

Expert Tips

If you don’t have a grill basket, use a sheet of heavy-duty foil and poke a few holes in the foil with a fork.

When grilling a variety of vegetables at once, be prepared to take each off the grill at a different time. For maximum flavor, season the vegetables with salt and pepper both before and after grilling.

Olive oil can be substituted for the butter. Or omit the butter and spray the vegetables with cooking spray, then sprinkle with the seasonings.

Pine nuts can be substituted for the walnuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
110mg
110%;
Total Carbohydrate
6g
6%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
8%;
Calcium
4%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.